On Thu, 19 Dec 2013 07:52:19 -0500, "Gus" >
wrote:
> "sf" > wrote in message
> ...
> >> I think my next adventure will be garlic soup.
> >
> > That's quite daring for a garlic novice!
> > --
>
> This recipe sounds fairly easy.
I didn't mean it's hard to make, I was talking about a daring garlic
experience. There's nothing like jumping in with both feet!
> Though I have never bought shallots,
> but think I have seen them at the grocery. I just read they are less
> pungent and crunchy as onions, and do not retain their shape as much so
> often preferred-- though cost a bit more.
You'll recognize them when you see them. In your case, it doesn't
matter if you use onion or shallot because you're cooking them first
and then pulverizing them.
>
> The recipe says "Freshly ground pepper, to taste" That is a bit vague.
> How do you know how much, I suppose less is safer and you can always
> add more later... I usually use about 3-4 hand twists of the little
> bottle that has a grinder built in.
That's right. You can always add more if you want it.
>
> And this uses an oven but can't you just sauté in a pan, isn't that more
> efficient use of the stove, if not making a large batch? I do have a
> little toaster oven I could use instead, if it does make a difference.
I like to roast my vegetables, so your toaster oven will be fine - but
keep an eye on it or set it a little lower, so you don't burn things.
After you get used to cooking in it, you can crank it up and fire
away.
>
>
> Ingredients
> a.. 2 bulbs of garlic
> b.. 1 tablespoon extra-virgin olive oil, divided
> c.. 3 shallots, chopped
> d.. 1 large head of cauliflower, chopped (approximately 5 cups)
> e.. 6 cups gluten-free vegetable broth
> f.. ¾ teaspoon sea salt
> g.. Freshly ground pepper, to taste
>
> Instructions
> 1.. Preheat oven to 400F. Peel the outer layers of the garlic bulb to
> reveal as much skin as possible while also keeping the individual cloves
> intact. Cut off about ¼-inch from the top of the bulb. Place in on a
> square of aluminum foil and coat each with ½ teaspoon of olive oil.
> Place in prepared oven for 35 minutes.
> 2.. Once complete, allow to cool slightly before removing from
> aluminum foil and squeezing out the garlic from each clove.
> 3.. Meanwhile, pour remaining olive oil in a medium-sized saucepan.
> Bring heat to medium-high and add chopped shallots. Sauté until tender
> and beginning to brown, about 6 minutes.
> 4.. Add roasted garlic along with remaining ingredients to the
> saucepan. Cover and bring to a boil, reduce heat to low and simmer for
> 15-20 minutes until the cauliflower is softened.
> 5.. Drop mixture into the bowl of your food processor or blender.
> Puree until smooth, about 30 seconds. Adjust with salt and pepper and
> serve.
>
> http://www.healthfulpursuit.com/2012...d-garlic-soup/
For what it's worth, I would roast the cauliflower too and since
you're roasting both the garlic and cauliflower, you might as well
roast the shallot also (toss with a little oil and throw it in the
last 5 minutes or so).
Also a few words of caution: Be careful when working with hot liquid.
Keep your hand on the blender top when you turn the motor on and don't
over fill the FP bottom (no higher than the plastic part that goes
into the blade stem - due to overflow) if you're using a food
processor.
It would be safer to pulverize the roasted vegetables first, then add
just a little cold liquid, whiz, add a little more so it's looser,
then transfer the contents to the pan on the stove and heat it up.
--
Food is an important part of a balanced diet.